Fresh Peach Dessert Recipe
User Reviews
5
2 reviews
Excellent
Fresh Peach Dessert Recipe
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This no-bake Fresh Peach Dessert has a layer of juicy & ripe summer-fresh peaches nestled in a no-bake cheesecake type filling with buttery graham cracker crust on the bottom and even more crumbs sprinkled on top for good measure. It truly takes your peaches and cream dessert to the next level and it's a great make-ahead no-bake dessert to keep you cool!
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Ingredients
Crust
- 3 cups graham cracker crumbs from about 22 to 24 graham crackers, 280 grams
- 2 Tablespoons granulated sugar
- 3/4 cup butter melted, salted, 170g
Filling
- 8 ounces cream cheese softened, 227g
- 1 1/2 cup powdered sugar 171g
- 2 cups heavy cream cold, 484g
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 5 to 6 peach peeled, pitted, and thinly sliced, medium fresh
Instructions
- Combine the graham cracker crumbs, granulated sugar, and melted butter in a large food processor or bowl until evenly moistened. Remove 1/3 to 1/2 cup and set aside. Press the remaining crumb mixture into a 9x13-inch pan using a flat bottomed cup. Chill in the fridge until ready to use.
- Beat cream cheese and powdered sugar in a large mixing bowl using a hand mixer or a stand mixer fitted with the whisk or paddle attachment until creamy and smooth. Scrape the bottom and sides of the bowl.
- Add heavy cream, vanilla, and almond extracts. Mix on medium-low speed until everything starts to combine, stopping to scrape the bottom and sides of the bowl again. Continue to beat the mixture, increasing the speed to medium-high, until fluffy and thick and moderately stiff peaks start to form.
- Spread about 1/3 to 1/2 of the creamy filling mixture over the graham cracker crust, carefully nudging it all the way to the edges of the pan.
- Layer the sliced peaches over the creamy filling layer, spreading them out to make an even layer. Spread the remaining cream cheese mixture over the top of the peaches, covering them completely all the way to the edges of the pan.
- Sprinkle with the reserved graham cracker crumb mixture. Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving. Can be refrigerated for up to 24 hours, but best eaten within the first day or two of making it.
Notes
- Storage: This recipe keeps for about 1 day in the fridge but not much more than that. I definitely don't recommend freezing and thawing.
- Heavy Cream: Make sure you are using heavy cream, not just a lower fat whipping cream. The fat percentage should be at least 36% to 40% so that it will whip up and thicken when added to the cream cheese.
- Another fruit: You can make this same dessert using another fruit like sliced strawberries, raspberries, or blueberries. You could even use apple or cherry pie filling, if you like.
- Crust Options: The crust can also be made with Golden Oreos, Nilla Wafers, or even crushed pretzels (I would add an extra 2 Tablespoons of sugar for pretzels) if you want to change up the flavor profile.
Nutrition Information
Show Details
Calories
491kcal
(25%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.5g
(25%)
Cholesterol
94mg
(31%)
Sodium
310mg
(13%)
Potassium
196mg
(4%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
1436IU
(29%)
Vitamin C
3mg
(3%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 94mg | 31% |
| Sodium | 310mg | 13% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 1436IU | 29% |
| Vitamin C | 3mg | 3% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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